Is baklava Greek or Turkish?

Both! Baklava has roots in **Greek, Turkish, and Middle Eastern** cuisine. The **Ottoman Empire** helped spread the dish across many cultures, and each region has its unique twist.

What is the best nut for baklava?

The most popular choices are **walnuts, pistachios, and almonds**. Traditional **Turkish baklava** often uses pistachios, while **Greek baklava** commonly features walnuts.

Can I make baklava without butter?

Yes! If you want a **vegan version**, replace butter with **coconut oil or vegan butter**. It still turns out crispy and delicious!

Why is my baklava not crispy?

If your baklava is soggy, it’s usually because of **too much syrup** or incorrect layering of **butter and phyllo dough**. Also, make sure to pour **hot syrup on cooled baklava (or vice versa)** to keep it crispy! 👍

How long does baklava last?

Baklava stays fresh for **up to 2 weeks at room temperature** in an **airtight container**. You can also **freeze it for up to 3 months**!

What is the best way to serve baklava?

For an extra treat, serve baklava with **Turkish coffee, mint tea, or a scoop of ice cream**—the perfect combo!

The Best Baklava Sweet Recipe: Crispy, and Perfectly Syrupy

Name: The Best Baklava Sweet Recipe: Crispy, Buttery, and Perfectly Syrupy
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 1 package (16 oz) phyllo dough, thawed; 2 cups walnuts, finely chopped; 1 cup pistachios, finely chopped (or use all walnuts); 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 cup unsalted butter, melted; 1 cup honey; 3/4 cup granulated sugar; 3/4 cup water; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 cinnamon stick

Ingredients

Scale

For the Baklava Layers:

1 package (16 oz) phyllo dough, thawed
2 cups walnuts, finely chopped
1 cup pistachios, finely chopped (or use all walnuts)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup unsalted butter, melted

For the Syrup:

1 cup honey
3/4 cup granulated sugar
3/4 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cinnamon stick

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Nut Mixture

In a bowl, mix chopped walnuts, pistachios, cinnamon, and cloves. Set aside.

Step 2: Preheat and Prep the Phyllo Dough

Preheat the oven to 350°F (175°C).
Butter a 9×13-inch baking dish.
Unroll the phyllo dough and keep it covered with a damp towel to prevent drying.

Step 3: Assemble the Baklava Layers

Place one phyllo sheet in the dish, brush with melted butter. Repeat 6 times (for a total of 7 layers).
Sprinkle ¼ of the nut mixture over the phyllo.
Add another 5 layers of phyllo, brushing each with butter. Sprinkle another ¼ of the nut mixture.
Repeat until all nuts are used, finishing with 10 layers of phyllo on top.

Step 4: Cut and Bake

Using a sharp knife, cut baklava into diamond shapes.
Bake for 40-45 minutes until golden brown.

Step 5: Make the Syrup

While baklava bakes, heat honey, sugar, water, lemon juice, vanilla, and cinnamon stick in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove cinnamon stick.

Step 6: Pour the Syrup

Once baked, immediately pour hot syrup over the cooled baklava.
Let it soak for at least 4 hours before serving.

Notes

Phyllo Dough Handling: Always keep phyllo covered with a damp towel while working.
Crispiness Tip: Pour hot syrup over cooled baklava or vice versa—never both hot!
Storage: Stays fresh for 2 weeks at room temperature in an airtight container.
Variations: Try almonds, hazelnuts, or even a drizzle of chocolate for a twist!

Author: Jasmine Chef
Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Middle Eastern, Mediterranean, Greek, Turkish
Diet: Vegetarian

Nutrition

Serving Size: 1 piece
Calories: 280 kcal
Sugar: 18g
Sodium: 30mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 15mg